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Some physicochemical and rheological properties of starch isolated from avocado seeds.

Abstract：

:Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from avocado seed is a potential alternative starch source. Two different extraction solvents were used to isolate starch from avocado seeds, functional and rheological characteristics measured for these starches, and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing 2 mM Tris, 7.5 mM NaCl and 80 mM NaHSO3 (solvent A) or sodium bisulphite solution (1500 ppm SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose content was 15-16%. Gelatinization temperature range was 56-74 °C, peak temperature was 65.7 °C, and transition enthalpy was 11.4-11.6J/g. At 90 °C, solubility was 19-20%, swelling power 28-30 g water/g starch, and water absorption capacity was 22-24 g water/g starch. Pasting properties were initial temperature 72 °C; maximum viscosity 380-390 BU; breakdown -2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch dispersions (5% w/v) were characterized as viscoelastic systems, with G'>G″. Avocado seed starch has potential applications as a thickening and gelling agent in food systems, as a vehicle in pharmaceutical systems and an ingredient in biodegradable polymers for food packaging.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Chel-Guerrero L,Barbosa-Martín E,Martínez-Antonio A,González-Mondragón E,Betancur-Ancona D

doi

10.1016/j.ijbiomac.2016.01.052

subject

Has Abstract

pub_date

2016-05-01 00:00:00

pages

302-8

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(16)30054-X

journal_volume

86

pub_type

杂志文章

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